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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 55
Food

How Modern Market’s chef brings a farm-to-table ethos to a growing fast casual

Nate Weir’s obsession with sourcing, sustainability, clean-label ingredients and scratch-made meals provides an accessible gateway to healthier eating.

Food

From quick-service to upscale, restaurants are giving menus a seasonal refresh

Taste Tracker: Domino’s does dips while Mod Pizza dips into cake; Fleming’s focuses on filets; fajitas and tacos mash up at Fuzzy’s; fresh takes on burgers, sandwiches, smoothies, mac and cheese, nuggets and more.

Food

Jack in the Box tests a plant-based burger in Phoenix

The QSR partnered with Impossible Foods to menu the patty for a limited time.

Food

IHOP expands p.m. menu choices with launch of new Melts

The lineup of seven cheesy sandwiches is targeted to the lunch, dinner and late-night crowd as well as off-premise customers.

Food

Daniel Boulud is bullish on fine dining, opening three new restaurants in the last year

The celebrated chef also renovated his NYC flagship, Restaurant Daniel, and has more projects in the pipeline.

Operations

Balancing act: Restaurants work to serve both digital and in-restaurant diners

Customers coming into restaurants again combined with takeout business gained during the pandemic is creating logjams at some operations.

Food

Barbecue concepts are bearing the brunt of high brisket prices

Beef supply challenges and high demand have pushed brisket prices up to levels not seen before, forcing some operators to re-strategize.

Food

Menu rollouts pick up the pace in October

Global flavors trend at Firehouse, Ledo Pizza and Cava; Newk’s, Sweetgreen and Dog Haus play up plants; Toasted Yolk and Eggs Up Grill go big on breakfast; and Krispy Kreme and Eureka get spooky.

Food

Mendocino Farms carves out a new menu category with the launch of grain bowls

Three globally flavored bowls join the fast casual’s salad and sandwich lineup, all boasting the “Mendo twist” and primed to build dinner business.

Workforce

Restaurants that emphasize culture are winning the labor war

How MOD Pizza, Jersey Mike’s and others developed a proposition based on people.

Workforce

The pandemic pushed hospitality workers to make a switch

Layoffs and uncertainty in the restaurant industry drove managers, chefs, bartenders and servers to pursue other lines of work. For some, it’s been a rewarding move.

Food

Culver’s will serve a giant cheese curd burger

An April Fool’s joke turned into a one-day limited-time offer due to popular demand.

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